Tuna and Caper Brandade Crostini

PreparationMake brandade: Combine potatoes, milk, garlic, bay leaf, thyme, salt, and pepper in a 1- to 1 1/2-quart heavy saucepan and bring to a simmer, stirring. Reduce heat to low and gently simmer, partially covered, stirring occasionally, until potatoes are very tender, about 10 minutes. Discard bay leaf and transfer to a large bowl. Add tuna and capers to hot potato mixture, then beat with an electric mixer at low speed, adding oil in a slow stream, until potatoes and tuna are broken up but not smooth and oil is incorporated. Season with salt and pepper. Cooks' note:Brandade can be made 2 days ahead and cooled completely, uncovered, then chilled, covered. Reheat, uncovered, in a preheated 400°F oven 10 to 15 minutes.

PreparationMake brandade: Combine potatoes, milk, garlic, bay leaf, thyme, salt, and pepper in a 1- to 1 1/2-quart heavy saucepan and bring to a simmer, stirring. Reduce heat to low and gently simmer, partially covered, stirring occasionally, until potatoes are very tender, about 10 minutes. Discard bay leaf and transfer to a large bowl. Add tuna and capers to hot potato mixture, then beat with an electric mixer at low speed, adding oil in a slow stream, until potatoes and tuna are broken up but not smooth and oil is incorporated. Season with salt and pepper. Cooks' note:Brandade can be made 2 days ahead and cooled completely, uncovered, then chilled, covered. Reheat, uncovered, in a preheated 400°F oven 10 to 15 minutes.